Fast Apple Rhubarb Pie Recipe -
Fast Apple Rhubarb Pie Recipe

Fast Apple Rhubarb Pie

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"Simple, but sooo delicious! Serve warm with a scoop of vanilla ice cream."

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Original recipe makes 1 - 9 inch pie Change Servings


  1. Preheat oven to 440 degrees F (220 degrees C).
  2. Combine apples and rhubarb in a large bowl. Mix together sugar and cinnamon in a small bowl, then sprinkle over fruit. Toss until fruit is thoroughly coated. Spoon mixture into pastry shell.
  3. Bake in preheated oven for 40 minutes.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Dec 21, 2003

I added about 1 tablespoon of cornstarch to the apples and rhubarb and it seemed to help thicken it a bit. Great flavour. I also made an oatmeal crumble topping for it. 1 c oatmeal 1/2 c marg and 1/2 c brown sugar (approx measurements)

Most Helpful Critical Review
Jun 28, 2011

This recipe is poorly written. The amounts are not clear, and a baking temperature of 440 doesn't seem right (my pie would definitely have burned if I hadn't turned the oven down twice). I used about 4 Granny Smith apples and no more than 2 cups of rhubarb and that was plenty. It tastes fine but if you are really looking for a good rhubarb pie, stick with the Strawberry/Rhubarb Crumb Pie on this site - it's amazing.

Jul 01, 2003

Just a question on the pie. Is that just 6 apples or should it be 6 cups? And also, on the rhubarb, is that 3 cups or 3 stalks. If stalks how big of ones do you use? Thanks.

Sep 29, 2003

My husband doesn't like rhubarb, but I do. I made this recipe when we had company last weekend, adding 1/4 cup of flour and 1 tsp of baking powder. The pie had a great consistency, not too juicy and sliced perfectly. The end product received excellent reviews, even from my husband. Will make it again.

Dec 21, 2003

This pie is excellent.I used 1/4 cup of flour mixed in with sugar and cinnimon to thicken.

Jul 15, 2003

So good! I added the 1/4 cup flour and a teaspoon of cornstarch. I also added one more stalk of rhubarb and took away an apple. Oh and I prefer a more British flavour so I changed the cinnamon to ginger. Very happy with the results! The kids hated it, though so there was more for DH and me.

May 23, 2004

This pie was really easy to make and my husband really liked it. I felt it was a little bland, but I'm not a big pie eater. The only problem I had with this recipe was the measurements. Three what of rhubarb? Three stalks? Three cups? Maybe this is something most people would just know automatically. But still, very good recipe.

Dec 21, 2003

I made this pie the other evening for company. It was delicious, of course I used my own crust recipe instead of store bought. Would add a tablespoon of flour to the sugar next time making to absorb some of the liquid. The rhubarb added just enough tartness to the pie. Give it 5 Stars. Thanks for sharing!


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  • Calories
  • 237 kcal
  • 12%
  • Carbohydrates
  • 48.4 g
  • 16%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 5.4 g
  • 8%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 1.2 g
  • 2%
  • Sodium
  • 104 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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